Called fettisdagsbullar in Swedish, these are traditionally eaten on Tuesdays during Lent, particularly after fried salt pork and brown beans. These buns are filled with almond paste, covered in whipped cream and served floating in a bowl of hot milk.
Summer purslane. Unlike winter purslane, which is hardy, summer purslane is half hardy. It is a low growing plant which produces slightly succulent leaves that are used in salads. The green-leaved variety has better flavour while the yellow-leaved variety is more decorative.
Featherback. A thin, silver fish with a marked row of dark spots running parallel to the anal fin. This is quite a bony fish but often pounded or scraped clean of the bones.
February is the second month of the year in the western calendar and grey winter in much of the northern hemisphere.
Adzuki bean. Small, red and shiny bean with a white scar or hilum on the side. It is good in salads, mixed with other vegetables and also good with other ingredients for stuffing because of its size. These beans are often used in sweet dishes as they have more natural sweetness than other beans and are also the basis of the red bean paste used in dim sum. They are used a great deal in Chinese and Japanese cuisine. The flour is used in confections and puddings in China and Japan.
Is an herb, spice, and vegetable that imparts a sweet and salty flavor, tasting both of dill and anise. The plant and its fruits/seeds are edible and it is used both fresh and cooked in European cuisines, in Russia, Iran, Israel, Pakistan, Afghanistan, India, and China, as well as in cuisines along the Mediterranean. Fennel grows in dry situations in an open, leggy habit from a tight, white cluster of ribbed, segmented stalks rising from a bulb, or in the case of wild fennel-a pseudo-bulb, from which segments grow small, tubular stems, umbels of tiny pale yellow flowers which turn to silvery-brown spindle-shaped seeds, and fern-like delicate leaves that when brushed release the refreshing volatile oil of fennel.
